COFFEE BARISTA

LEARNING OUTCOMEs:
 to learn basics of coffee and tea
 to know the parts of espresso
machine
 to be able to operate espresso
machine and to design our own
good coffee .
 to be able to identify the varieties of
coffee mixes.
BARISTA/BARISTI

A name used to call to a

person making coffee.
Tea
 Is one of the simplest of beverages to serve and does not
require the equipment of the labour of coffee service.
 This drink became popular during the Ming Dynasty
(1368 to 1644).
 It is made from the leaves of the Camellia Sinensis plant.
 Flowers and fruits are also mixed with tea to get a unique
flavour. Herbal teas are very popular for their medicinal
and calming qualities.
Varieties of tea:

 black tea. tea leave fermented by allowing

it to oxidize in a damp place.
 green tea. tea leave is dried without
fermenting.
 oolong tea. the tea is partially fermented to
a greenish brown colour.
Procedure for Making Hot Tea
1 . Use proper proportion of tea and water. One teaspoon of loose tea
or one single service tea bag makes 175m! cup.
2. Rinse the teapot with hot water to warm it. Use china, glass, or
stainless steel. Other metals may give an off flavour.
3. Bring fresh, cold water to a boil. Water that has been kept warm for
a time makes flat-tasting tea.
4. Use good quality tea. Place the loose tea or tea bag in the pot and
pour the water directly over it.
5. Let the tea steep 3 to 5 minutes. Then remove the tea bag or strain
off the tea from the loose leaves.
6. Serve immediately. Tea does not hold well.
Coffee
Coffee may be served either black or white, that is with milk
or cream.
Commonly requested styles of coffee include:
a. Short black or espresso.
b. Long black or lungo.
c. Cappuccino.
d. Coffee latte.
e. Flat white.
COFFEE
 Usually made by percolation ,
that is by boiling water filtering
down to a receptacle containing
the ground coffee beans
VARIETIES OF COFFEE MIXES
Short black or espresso
 This is strong black coffee served in a small vessel — a small coffee
cup or demitasse (half cup), or a small glass. A strong short black
made in an espresso machine it is often called simply 'an espresso'
or occasionally
 A short black has the Italian word ristretto = extra strong is used.
 Most short black or espresso drinkers will add plenty of sugar to
sweeten their strong coffee.
 If well made a 'black' coffee will not look literally black when
served, but will have a creamy brown texture and colour called
crema.
Long black or lungo

 Freshly percolated black coffee in a full-sized cup.

A long black (occasionally called a lungo) should
not be so strong as an espresso. Sometimes the
customer may request for a small jug of milk to be
served with it so that the coffee may be whitened
to taste.
 (Lungo is Italian term for long, or thin.)
Cappuccino (1/2 espresso:1/4 steamed milk:1/4 frothed milk) + sprinkle powdered choco, cocoa, cinnamon

 Cappuccino coffee can only be made in an espresso

machine. Good coffee for a cappuccino should be
freshly percolated and strong. It has an equal amount
of hot frothed milk added. The froth on a good
cappuccino will be fine, thick and creamy.
 The froth may be sprinkled with powdered chocolate,
or sometimes cocoa or cinnamon. Note that some
customers may prefer their cappuccino without any
sprinkled garnish; a chocolate sprinkle is not
customary in Italy.
Café latte (1/3 espresso:1/3 steamed milk:1/3 frothed milk)

 Like a cappuccino a café latte is made in an

espresso machine. Latte is Italian for milk, and the
special characteristic of café latte is that it has a
higher proportion of milk in it — as much as two
thirds of milk to one third of coffee.
 The milk is added hot or warm but not frothy. Café
latte is often served in a glass rather than a cup. If
the coffee is hot and the glass has no handle, serve
it with a napkin.
Flat white (1/2 espresso:1/2 steamed milk)

 A 'flat white' is a 'long' white coffee, best

made in an espresso machine, but with a
lower proportion of milk than in a café latte;
half coffee, half hot (but not frothed) milk.
The French term for a flat white is café au
lait (coffee with milk).
VARIETIES OF COFFEE
MIXES
MACCHIATO
ESPRESSO ROMANO
MOCHA
TURKISH COFFEE
AMERICANO OR LONG BLACK
AFFOGATO
ESPRESSO MACHINE

 “Espresso” means “pressed out”. It uses

steam pressure to speed up and reinforce the
percolation process.
 The heart of it is the boiler.
The espresso machine

 Most good coffee is nowadays made in an espresso machine. An

espresso machine uses steam pressure to speed up and reinforce the
percolation process. (Espresso means 'pressed out' as well as 'express'
in Italian.) The heart of an espresso machine is its boiler, from which
hot water and steam are drawn. Proper maintenance and cleaning of
the machine are very important for good results. Many popular ways
of making coffee can only be achieved by the use of an espresso
machine.
 Needless to say, for the best results the espresso machine must be
cleaned and serviced frequently so that it is in top condition.
How to operate the Espresso machine?
1. Fill the reservoir.
2. Turn on the machine. (Note: Different machines indicate they are ready in
different ways. For ours, we have to switch on the power point and after 15
minutes, turn the machine’s switch in level 1 then after another 30 minutes turn it
to level 2. The gauge (pressure and temperature dial) will indicate whether it is
ready to be used or not.)
3. Fully fill the porta filter with ground coffee. Level with a finger.
4. Press the coffee using the tamper and make sure it is leveled.
5. Place it in the group head and ensure that it is tight.
6. Press the button according to your choice of coffee. ( Note: In manual button,
after pressing it, the ideal espresso should be within 15-21 seconds)
7. Espresso is now ready to be served and to be mixed with other ingredients. i.e.
milk, ice cream, and other spices.
 How to froth or steam milk?
1. Pour fresh cold milk into a small metal pitcher.
2. Engage the steam wand on the espresso machine.
3. Insert the steam wand into the milk, just below the surface.
4. Keeping the tip of the wand near the side of the pitcher, create a vortex n the milk.
5. Move the pitcher so the steam wand is higher, lower, closer to the edge in order to
incorporate air into the milk and break up larger bubbles. The bubbles should get
progressively smaller.
6. Once the mixture has increased in size substantially, remove the wand from the
pitcher.
7. The texture of the milk should be smooth and not pixelated and similar to melted ice
cream.
8. Immediately pour the milk into your espresso or other drink.
QUESTIONS??????
Thank you for listening!